I’m a Cheddar Bay Biscuit fiend. I’ll take home any extras when I’m at Red Lobster. I’ve bought the boxed mix and make my own. I serve them up for special dinners (like, all the holidays). And now, the Lobs has dropped a recipe for your Thanksgiving table.
Cheddar Bay Biscuit Stuffing
12 each, or 8 cups, of Cheddar Bay Biscuits torn into small pieces
6 cups of bread cut into small cubes
1 cup of butter
2 cups of diced yellow onion
1 cup of diced celery
1/2 cup of diced carrots
1 tsp of dried sage
1/2 tsp dried thyme
2 tbsp fresh, chopped rosemary
3 3/4 cup of chicken broth
Salt and pepper to taste
Preheat your oven to 300°F. Then, spread your Cheddar Bay biscuit pieces and cubed bread out on a large baking sheet and cook for 20-30 minutes, stirring occasionally until dry. Cool and put aside in a medium bowl. Then preheat the oven to 350°F. Heat your butter in a saute pan over medium heat. Once melted, add your celery, carrots and onions and saute until slightly softened. Stir in the herbs, salt and pepper into the vegetables and remove from the heat. Add mixture to cooled biscuits and bread. Fold all ingredients together and slowly add the chicken broth. Taste occasionally and adjust seasoning as needed.
Layer mixture into a greased 9×13 baking dish and bake for 20-25 minutes, or until golden brown on top.